Prep 15 mins
Cook 25 mins
This little dish can be done on the grill outside or in the kitchen in a skillet. The compound butter is good on so many other things. The chicken is so moist that if you microwave it the next day, it won’t dry out. Great cold, on a salad
- 1 lb unsalted butter
- 1⁄4 cup chopped garlic
- 1 tablespoon summer savory
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 4 chicken breast halves, bone in skin on
- 2 tablespoons seasoning salt
- 1 tablespoon olive oil
- Let butter come to room temperature.
- Add garlic, savory, salt and pepper.
- Mix in a stand mixer with a wire whisk attachment until butter lightens in color and increases in volume.
- Scrape out of mixing bowl and put into an airtight container for storage.
- While still soft, spoon compound butter into a 1 quart zipper bag and cut off a corner.
- With a small knife, make a small cut in the chicken to get the corner of the bag under the skin of the chicken.
- Squeeze butter under chicken skin until there is enough butter to form a thin layer over most of the meat.
- Season both sides of the chicken with the seasoning salt.
- Preheat oven to 350°F.
- Heat a large skillet over med-high heat.
- Add oil and place chicken in skin side down when oil is hot.
- Sear skin side and flip when it turns brown, no more than 1 minute.
- Once all breasts are flipped, place skillet in the oven and cook chicken to an internal temp of 170°F.
- If you are grilling instead, start cooking chicken skin side down over direct heat until skin turns golden.
- Flip chicken over and move to indirect heat until internal temp reaches 170°F.
I highly recommend this dish. We removed the skins before eating, and the chicken was incredibly moist and flavorful. I used Jane's Krazy Mixed Up Salt for the seasoning salt and reduced it down to just a pinch on each breast, but it was still a little too salty for us. Next time I'll try a different brand of seasoning salt. Definitely a keeper. Made for Pick-A-Chef. Thanks ROV Chef!